ok and for the record- those Pillsbury biscuits are really good...but they are really bad for you too- tempting. They have trans fat in them- But anyway- Let's eat some!
CHICKEN SANDWICHES!
These are soooo good.
mix filling together:
cooked diced chicken breasts or tenders- season with Johnny's seasoning and minced garlic*
chopped celery
half chopped onion-
8 oz soft low fat cream cheese
salt & pepper
a little johnny's
flatten out biscuits and put a little of the filling on biscuit and wrap the biscuit around the chicken filling stuff. Cook according to directions on package- good stuff.
***I so happened to have already seasoned Garlic Chicken- so that is why I recommend seasoning the chicken if it isn't already-
Thursday, February 26, 2009
Biscuit dough made into pizza!
Vivian enjoyed making pizza for the family and her preschool class - but she was really upset that I took a picture.Biscuit: "Uglies"
INGREDIENTS:1 pound ground beef chuck
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 1/2 cups barbecue sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.
Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
1/2 cup chopped onion
1/2 teaspoon garlic powder
1 1/2 cups barbecue sauce
1 (10 ounce) package refrigerated biscuit dough
2 cups shredded Cheddar cheese
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 8 muffin cups.
In a large skillet or frying pan, cook ground chuck with onion and garlic powder until evenly brown; drain off the grease. Stir in the barbecue sauce and simmer for another 3 minutes.
Roll out each biscuit on a floured surface so that each biscuit is 6 inches across. Put the biscuit in the muffin tin and fold up sides to create a cup shape. Fill each biscuit fill almost to the top with the meat mixture; top with cheddar cheese.
Bake in preheated oven until biscuits are baked, cheese is melted and tops are golden brown, about 15 minutes.
Olivia had fun making these. Porter took a look at the finished product and said he didn't want one, but after tasting one he decided they were delicious!
Spaghetti with White Clam Sauce
This is a favorite recipe (from Jody Richael) of my family, plus it is super easy and a great recipe that uses food storage items. This is a recipe that I have added to my three month preparedness menu - because everything you can have on hand. Now stock up on those clams!
8 oz. spaghetti
1/4 cup margarine or butter (I use much less)
2 cloves garlic, pressed
2 TB. chopped parsley (I use dehydrated - use fresh in summer)
2 cans (6.5 oz each) minced clams, undrained
1/2 cup grated Parmesan cheese (have lots in the freezer)
1. Cook Spaghetti as directed on package.
2. While spaghetti is cooking, melt margarine in medium saucepan over medium heat. Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir in 2 TB. parsley and the clams. Heat to boiling; reduce heat to low. Simmer uncovered 3-5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti; toss. Sprinkle with a little parsley and Parmesan cheese.
I always double the recipe - sometimes when I double it I use 3 cans of clams instead of 4.
8 oz. spaghetti
1/4 cup margarine or butter (I use much less)
2 cloves garlic, pressed
2 TB. chopped parsley (I use dehydrated - use fresh in summer)
2 cans (6.5 oz each) minced clams, undrained
1/2 cup grated Parmesan cheese (have lots in the freezer)
1. Cook Spaghetti as directed on package.
2. While spaghetti is cooking, melt margarine in medium saucepan over medium heat. Cook garlic in margarine about 3 minutes, stirring occasionally, until light golden. Stir in 2 TB. parsley and the clams. Heat to boiling; reduce heat to low. Simmer uncovered 3-5 minutes.
3. Drain spaghetti. Pour sauce over spaghetti; toss. Sprinkle with a little parsley and Parmesan cheese.
I always double the recipe - sometimes when I double it I use 3 cans of clams instead of 4.
Tuesday, February 24, 2009
Grands Monkey Bread
| 1/2 | cup sugar |
| 1 | teaspoon cinnamon |
| 2 | cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits |
| 1/2 | cup chopped walnuts, if desired (I leave them out!) |
| 1/2 | cup raisins, if desired |
| 1 | cup firmly packed brown sugar |
| 3/4 | cup butter or margarine, melted |
DIRECTIONS
| 1. | Heat oven to 350°F. Lightly grease 12-cup fluted tube pan. |
| 2. | In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. |
| 3. | Mix brown sugar and butter; pour over biscuit pieces. |
| 4. | Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm. |
Thursday, February 19, 2009
GARLIC CHICKEN FARFALLE
If you are a pasta lover, you will love this!
16 oz. Farfalle pasta
16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice (or marinade chicken with whatever you have!)
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.
Bruschetta Chicken Bake
Super easy & quick!!
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.
Friday, February 6, 2009
valentine fudge cookies and sauce
Ok so this recipe is from my dear institute teacher's blog- ARLENE and knowing her and her...her everything- you know, those amazing homemaking skillzzzz- I am sure this recipe is just amazing.
Arlene: This year I've made fudge and used my heart shape cookie cutter. Easier than sugar cookies.
I know there are several variations on this recipe. This is my favorite.
The recipe card is rumpled and stained.
Proof positive that it is the favorite.
We call it "Pats' A LOT fudge"
Because it makes A LOT.
And Pat is the friend that shared it with me.
PAT'S A LOT FUDGE
In pot mix:
4 1/2 cups sugar
1 cube butter
1 large can canned milk
Slowly bring to a boil.
Stir occasionally.
While that is coming to a boil.
In large mixing bowl mix:
12 ounces chocolate chips (2 cups)
8 oz Hershey candy bar (with almonds is my choice)
.....my recipe says 8 oz...that tells you how long I have had it, I think they are now 7 ounces so use the 7 or buy two and use 8 and eat the rest.....
7 oz marshmallow creme
...I am not sure they are 7 oz any longer either..doesn't matter.
When sugar mixture comes to a full boil..stir and cook FIVE minutes.
Pour this hot sugar mixture over the chocolate chips - marshmallow cream - candy bar mix in the bowl.
Stir until completely mixed/melted together.
Pour into a 9x13 baking pan sprayed with cooking spray.
Drop chocolate chips on top and just barely tap them down and about into the fudge.
Cool and cut.
Eat.
Eat.
Eat.
You can make this into Rocky Road Fudge by first putting FROZEN miniature marshmallows in the baking pan and pouring the fudge mixture over the top. DON'T stir or marshmallows will melt.
Just pour over and leave alone until set.
I've flattened a mini-loaf liner and put in cellophane for gift giving.
ALSO....
this recipe makes a delicious hot fudge topping.
Just make the fudge and then when time for the topping - stir in milk or cream or canned milk and remelt on low heat to the desired consistency.
Here is the recipe without all the chatter.
Fudge
In pot mix 4 1/2 cups sugar
1 cube butter
1 large can canned milk
Slowly bring to a boil.
Stir occasionally.
While that is coming to a boil.
In large mixing bowl mix:
12 ounces chocolate chips (2 cups)
8 oz Hershey candy bar (with almonds is my choice)
7 oz marshmallow creme
When sugar mixture comes to a full boil..stir and cook FIVE minutes.
Pour this hot sugar mixture over the chocolate chips - marshmallow cream - candy bar mix in the bowl.
Stir until completely mixed/melted together.
Pour into a 9x13 baking pan sprayed with cooking spray.
Drop chocolate chips on top and just barely tap them down and about into the fudge.
Cool and cut.
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